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The Boston Globe

Food & dining

  

Recipe for shakshuka

Suzanne Kreiter/Globe Staff

Serves 6

A North African and Middle Eastern specialty, shakshuka is a one-pot dish of eggs poached in a rich tomato-bell pepper sauce. It can be served for breakfast or dinner. To turn this into the spicy spread matbucha, (which has no eggs), add a chili pepper or two and cook the sauce 1 hour more. Serve both dishes with fresh pita.

¼cup olive oil
4cloves garlic, finely chopped
2red bell peppers, cored, seeded, and finely chopped
2green bell peppers, cored,
seeded, and finely chopped
1tablespoon tomato paste
1tablespoon paprika
1teaspoon ground cumin
1teaspoon sugar
1can (28 ounces) diced tomatoes
1dried chili pepper or 1 teaspoon of crushed red pepper
Salt and black pepper, to taste
6eggs

1. In a large skillet over medium heat, heat the oil. Add the garlic and cook, stirring, for 1 minute. Add the red and green bell peppers, tomato paste, paprika, cumin, and sugar. Cook, stirring often, for 5 minutes.

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2. Add the tomatoes and chili pepper or crushed pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour, or until the sauce thickens.

3. With the back of a large spoon, make 6 depressions in the sauce.

4. Using 3 small bowls, crack an egg into each one. Tip the eggs into the hollows in the sauce. Repeat with the remaining bowls and eggs. Sprinkle them with salt and black pepper. Cover with a lid and cook for 5 to 7 minutes or until the eggs are opaque.

5. With a large spoon, lift an egg and sauce and transfer to 6 shallow bowls. Adapted from Liora Kushner

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